Contents

Etymology

"Polygonatum" comes from the ancient Greek for "many knees", referring to the multiple jointed rhizome.[5] One explanation for the derivation of the common name "Solomon's seal" is that the roots bear depressions which resemble royal seals. Another is that the cut roots resemble Hebrew characters.[6]

Uses

Gardening

Food

Many species have long been used as food in China. Leaves, stems, and rhizomes are used raw or cooked and served as a side dish with meat and rice. The rhizomes of two local species are eaten with chicken's or pig's feet during festivals. The rhizomes are used to make tea or soaked in wine or liquor to flavor the beverages. They are also fried with sugar and honey to make sweet snacks. The starchy rhizomes can be dried, ground, and added to flour to supplement food staples. The rhizome of P. sibiricum is pulped, boiled, strained, and thickened with barley flour to make a sweet liquid seasoning agent called tangxi. At times, people in China have relied on P. megaphyllum as a famine food.[4]

The shoots of some Polygonatum can be boiled and used like asparagus. P. cirrifolium and P. verticillatum are used as leafy vegetables in India. The American species P. biflorum has a starchy root that was eaten like the potato and used as flour for bread.[4]

P. verticillatum is used in Ayurveda as an aphrodisiac.[10] It is also used to treat pain, fever, inflammation, allergy, and weakness.[11]

An herbal remedy called rhizoma polygonati is a mix of Polygonatum species used in traditional Chinese medicine. It is supposed to strengthen various organs and enhance the qi.[4] Polygonatum is believed to be restorative to mental vitality, especially when the mind has been overworked, overstressed, or is in a state of exhaustion.[12]